2014 Valentine's Day

It's surreal to me that this Valentine's Day was the last time I would have Matt all to myself and that next year I'll be sharing him with a little person! This year we changed up our plans a bit. Our normal Valentine's Day tradition is to celebrate with dinner at Cajun Queen. We had reservations and every intention of going until last minute. Even after 3 days of being locked up inside due to the snowpocalypse in Charlotte, we decided why not just stay in our pajamas one more night? So we cancelled our reservations and decided to cook one of our favorite meals together at home. 

The week of snow also made last minute gift shopping quite a challenge, but Matt still managed to snag some pretty tulips and treat me to a pedicure for my v-day gift.  I was pretty impressed to say the least.

 Thankfully I had planned a few weeks ahead and ordered an engraved pocket knife for Matt's gift. He loved it.

For dinner we made our favorite baked steak recipe, sweet potatoes with goat cheese and roasted asparagus. I really missed wine this year but Trader Joes Sparkling Pomegranate juice was a pretty good substitute. For dessert I whipped up a yummy cheesecake {disregard the pink layer - that was a Pinterest fail}.

 And because this is one of my favorite meals ever, I have to share the restaurant style filet recipe. I promise you this is far better than any grilled steak you've ever had.   Restaurant Style Filet Mignon From Amuse Bouche Ingredients:
    filet mignon - 2, 8 ounce filets
    kosher salt - 4 teaspoons
    freshly cracked pepper - 4 teaspoons
    butter - 1 stick
    olive oil - 1 tablespoon
    garlic - 2 cloves, chopped
    parsley - 1 tablespoon, chopped
    thyme - 1 tablespoon, chopped
    lemon zest - 1 teaspoon

Instructions:
DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible.  That means high grade salt, it means pepper ground right in front of you by a pepper mill.  It means fresh herbs and it means REAL BUTTER.  The good news is that these are all things you should already have in your house. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest.  Form into a log and refrigerate.  Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.  Preheat your oven to 400 degrees.   Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.  Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.  In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back.  (Note, this is medium rare kids. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)   2013 Valentine's Day {post} 2012 Valentine's Day {post}